Information Journal Paper
APA:
Copy. (2017). The effect of pumpkin fibre on quality and storage stability of reduced fat set type yogurt. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (INTERNATIONAL), 52(1), 180-187. SID. https://sid.ir/paper/734646/en
Vancouver:
Copy. The effect of pumpkin fibre on quality and storage stability of reduced fat set type yogurt. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (INTERNATIONAL)[Internet]. 2017;52(1):180-187. Available from: https://sid.ir/paper/734646/en
IEEE:
Copy, “The effect of pumpkin fibre on quality and storage stability of reduced fat set type yogurt,” JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (INTERNATIONAL), vol. 52, no. 1, pp. 180–187, 2017, [Online]. Available: https://sid.ir/paper/734646/en